CHAPTER XIV 

 ICE CREAM MAKING 



THE term ice cream as at present used is a broad one, including 

 a great variety of frozen products. In the past few years the 

 demand for ice cream in this country has increased with great 

 rapidity. While formerly it was considered as a luxury to be 

 used only on special occasions, it has come to be a necessary daily 

 food, and its manufacture now represents one of the important 

 branches of the dairy industry. The manufacture of ice cream 

 has not been sufficiently standardized to give a well-defined 

 definition or a standard classification of the various frozen 

 products, but the following definitions are given by the United 

 States Pure Food Law : 



1 . Ice cream is a frozen product made from cream and sugar 

 with or without a natural flavoring, and containing not less 

 than 14 per cent of milk-fat. 



2. Fruit ice cream is a frozen product made from cream, 

 sugar, and sound, clean mature fruits, and contains not less 

 than 12 per cent of milk-fat. 



3. Nut ice cream is a frozen product made from cream, sugar, 

 and sound, non-rancid nuts, and contains not less than 12 per 

 cent of milk-fat. 



Mortensen 1 has proposed a classification, dividing the frozen 

 products into the following general classes : 



1. Plain ice cream. 3. Fruit ice cream. 



2. Nut ice cream. 4. Bisque ice cream. 



1 Iowa Bulletin No. 123. 

 511 



